Processing Question

[Cawnlu]

This may be a dumb/basic question....but here it is.

When you guys are butchering/quartering your deer is there a substantial amount of usable meet on the torso once the back strap and tenderloins are removed? I don't process the deer myself, but I was wondering if I should just take the shoulders/hams, back strap, and loins to the processor and dump the rest, or is there a significant amount of meat (i.e. chili meat, sausage, etc) that comes from the ribs and neck.

School me....

[Patton]

The neck meat is certainly worth taking, especially on a bigger deer. It's excellent for roasts or ground. And if you want to put in the effort trimming all the small pieces of meat off the deer, there is a decent amount to be taken for grinding up.

[Chew]

If I have time I like to either debone the neck fully or cut it with a saw into neck roasts. I cut off the flank meat (covering the ribs) and sometimes get the meat between the ribs too. The more the merrier.

[forced-2-work]

In my opinion what you just mentioned is the best parts of meat. Many people only use the neck meat for chili and such. If you take quartered up deer to a processor it will save you money. I usually take the neck meat but nothing on the ribs. Not enough there i think to mess with.

[LWD]

You can get a lot of meat off the neck. I use it for sausage. I find it a tad tough for stew meat. You can get meat off the ribs, but I don't think there's enough to mess with.

LWD

[8pointer]

I just take the quarters, loins and backstraps

[Duke1227]

I agree with the others, anything left is waste to me...there is quite a bit that really adds up.

[Afd1597]

the neck makes some good chili meat

[BigWes]

People pay pretty good money for pork ribs, yet many hunters discard the ribs on their deer. To each his own, but I get all the meat I can get off my deer. I don't cook deer ribs like I would baby back pork ribs, but I would venture to guess that carving the meat off the bones gets my family a few more meals. Seems worth it to me.

[mmoses]

All good, I take heart kidneys and liver too. Want to stay taking the tongue

[Jason85]

I believe in nose to tail butchery. Use anything that is worth keeping! One of the best things you can do with the carcass or bones is to roast the bones and make stock!

[Ishi&Elvis]

I use everything I can, sausage, snack stiks, etc.

[LWD]

All good, I take heart kidneys and liver too. Want to stay taking the tongue

Deer heart is delicious. Haven't tried the kidneys and liver.

LWD

[Planopurist]

This was my first year hunting in years. I grew up butchering our deer. The two I killed this year were done two different ways.

One was a small yearling. I took her to a butcher whole and had him to debone and grind. I then made homemade breakfast sausage.

The other I butcher into 8-9 major cuts and let the butcher make steaks, chops, and stew cuts, all bone in.


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[Planopurist]

I'm not as familiar with cutting the straps out alone.


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